About this wine
Vineyard and terroir
The fruit comes from hillside vineyards around Reggio Emilia and Modena.
Vinification
The grapes are harvested by hand and processed immediately. The must undergoes cold stabilization for 16 hours at 10 °C before fermentation at 16 °C. Once the wine reaches 7% alcohol, it is chilled and fermentation is stopped using a centrifuge. A second fermentation in tanks creates the sparkle, followed by further cold stabilization. The wine is filtered twice before bottling.
